Goshnan
Goshnan are meat pies. Although they resemble flatbreads more. They are cooked in a tandoor, in an oven, or in a frying pan with a small amount of vegetable oil. Kyrgyz people make goshnan with young lamb, cut into small cubes, and onions. The filling uses raw minced meat. To ensure it cooks through, goshnan are fried over low heat under a lid. They are eaten hot.
Ingredients:
flour - 4 cups
dry yeast - 2 tsp
salt - 10 g
water - 500 ml
for the filling:
duck fillet - 400 g
onions - 3 pcs
salt - to taste
pepper - to taste.
In a bowl, pour in warm milk heated to 30°C, add the yeast, and let it sit for a few minutes to dissolve.
Add salt and mix well. Gradually add flour.
Knead a soft dough. Cover it with plastic wrap. Leave it in a warm place to rise.
Prepare the filling for the goshnan. Rinse the duck fillet. Pass it through a meat grinder. Do the same with the onions. Add salt and pepper. Mix the minced meat thoroughly.
By this time, the dough should have risen well.
Place the risen dough on a floured surface. Knead the dough again, using as much flour as it absorbs. Let it rise again.
Divide it into pieces, as for pies. The number of pieces should be even. Roll them into balls.
When they have risen well, start shaping the flatbreads. From each ball, make a thin flatbread the size of a dessert plate. Place the filling in the center, leaving the edges free.
Roll out a second flatbread and cover the one with filling. Pinch the edges well, trying to keep them from becoming thick. Flatten the flatbread with your hands; otherwise, it will puff up while cooking.
Pour a little vegetable oil into a frying pan and heat it. Reduce the heat to medium. Place the flatbread in the pan.
Cover the pan with a lid. When one side is browned, flip the flatbread to the other side and cook until done. Transfer it to a paper towel to absorb excess oil. To keep the goshnan warm, stack them on top of each other.
Before serving, cut the goshnan in half or into four pieces.
In taste, goshnan are reminiscent of chebureki. However, the dough for the flatbreads is made with yeast. The freshly fried flatbreads have a soft center and crispy edges.
If the cooled flatbreads are placed in a plastic bag and microwaved for one minute, they will become so soft that they can be easily rolled up even into a tube.
Dishes made from meat and offal